Sensors | |
Improving the Performance of an Electronic Nose by Wine Aroma Training to Distinguish between Drip Coffee and Canned Coffee | |
Kouki Fujioka1  Yasuko Tomizawa2  Nobuo Shimizu3  Keiichi Ikeda1  | |
[1] Core Research Facilities for Basic Science, The Jikei University School of Medicine, Minato-ku, Tokyo 105-8461, Japan; E-Mails:;Department of Cardiovascular Surgery, Tokyo Women's Medical University, Shinjuku-ku, Tokyo 162-8666, Japan; E-Mail:;Department of Data Science, The Institute of Statistical Mathematics, Tachikawa, Tokyo 190-8562, Japan; E-Mail: | |
关键词: electronic nose; coffee; Le Nez du Vin; wine aroma; similarity; FF-2A; objective description; | |
DOI : 10.3390/s150101354 | |
来源: mdpi | |
【 摘 要 】
Coffee aroma, with more than 600 components, is considered as one of the most complex food aromas. Although electronic noses have been successfully used for objective analysis and differentiation of total coffee aromas, it is difficult to use them to describe the specific features of coffee aroma (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
Files | Size | Format | View |
---|---|---|---|
RO202003190017632ZK.pdf | 916KB | download |